National Post (National Edition) - - THE FEAST -

Prep: 5 min­utes plus rest­ing time Cook: 25 min­utes

Make Ahead: Toasted kasha will keep in an air­tight con­tainer at room tem­per­a­ture for up to 1 month.

❚ 1/2 cup (80 g) buck­wheat kasha ❚ 1/3 cup (80 mL) boil­ing wa­ter ❚ 2 tbsp (30 mL) pure maple syrup

1. Rinse the kasha in a fine-mesh sieve un­der cool run­ning wa­ter un­til the wa­ter rinses clear. Place it in a heat­proof bowl and pour the boil­ing wa­ter over­top. Im­me­di­ately cover the bowl with plas­tic wrap and let sit un­til the wa­ter has been ab­sorbed, about 20 min­utes.

2. Rinse the kasha again in a finemesh sieve un­der cool run­ning wa­ter, set the sieve over a bowl and let the kasha sit to dry, fluff­ing it oc­ca­sion­ally with a fork, about 20 min­utes.

3. Pre­heat the oven to 350°F (180°C) and line a bak­ing tray with parch­ment pa­per.

4. Toss the dry kasha with the maple syrup and spread it in an even layer on the bak­ing tray. Bake for about 25 min­utes, stir­ring oc­ca­sion­ally, un­til it is a rich golden brown.

5. Re­move from the oven and let cool on the tray. Crum­ble the grains and trans­fer them to an air­tight con­tainer un­til ready to use.

Makes about: 1 1/2 cups (375 mL)

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